Layered Mediterranean Dip

We had a birthday party for my Mom a few weeks back – it was a nice, casual picnic with our family.   I knew that my family would love this dip – it has everything you could ever want in it.  Hummus, cilantro pesto, cucumbers, tomatoes, olives, onion feta cheese……yum!   It was a fun twist on the usual layered taco dip you get at parties.

It was a huge hit and definitely something I will be making again – especially considering I only had a few bites of it before it was gone   Enjoy!

Ingredients

For the cilantro pesto:

• 1 1/2 cups fresh cilantro
• 2 cloves garlic, chopped
• 1/3 cup olive oil, divided
• 4 Tbsp. pine nuts
• 1/4 cup freshly grated Parmesan cheese

To assemble the dip:

• Hummus
• Cilantro pesto (above)
• Cucumber, seeded and diced
• Red onion, diced
• Sliced Kalamata olives
• Crumbled feta cheese
• diced Sun-dried tomatoes

Directions

1. To make the cilantro pesto: combine the cilantro, garlic, 2 tablespoons of the olive oil, and pine nuts in the bowl of a food processor.  Pulse repeatedly until a coarse paste forms.  Scrape down the sides of the bowl.  With the processor running, add the remaining olive oil in a steady stream and process until smooth.  Transfer the pesto to a bowl and stir in the Parmesan.

2. To assemble the dip: spread a layer of hummus on a serving platter or dish.  Spread the cilantro pesto over the top of the hummus.  Layer evenly with cucumber, red onion, olives, feta, and sun-dried tomatoes as desired.  Garnish with an additional few tablespoons of minced fresh cilantro.  Serve with pita chips.

Source: Annie’s Eats

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Lentil Marinara

It’s that time of year that you need to eat healthy meals during the week in order to balance out all of the extra sweets and snacks that turn up everywhere you go.  This lentil marinara is just that – super healthy and really filling.  I ate it for lunch two days in a row – and I was so full I barely had room for dinner at night. 

It’s a great vegetarian alternative to meat sauce, it definitely has more depth than just plain marinara sauce since the lentils give it a nice texture.  Also – this recipe makes a pretty big batch – so feel free to halve it or freeze the leftovers for later.  Enjoy!

Ingredients

• 2 Tbsp. olive oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/2 tsp. dried oregano
• 1 tsp. dried basil
• 1/4 cup white or red wine
• 2 (28-ounce) cans whole tomatoes, coarsely chopped
• 1 (1-pound) bag lentils, rinsed and picked over
• 3 cups water
• 1 tsp. salt

Directions

1. In a large saucepan heat the oil over medium heat.  Add the onion and a pinch of salt and cook, stirring occasionally, until the onion just starts to brown around the edges, about 8 minutes.  Add the garlic, red pepper flakes, oregano and basil and cook, stirring constantly, until fragrant, about 30 seconds.

2. Add in the wine, scraping any browned residue on the bottom of the pan.  Increase the heat to medium-high and add the remaining ingredients.

3. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, about 30 - 45 minutes, until the lentils are tender and the sauce is thickened.

Source: adapted from The Way the Cookie Crumbles

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Baked Ziti with pesto

Now that the winter is no doubt upon us – I am ready for baked pasta dishes.  There is something so satisfying and comforting about pasta baked with sauce and cheeses. 

This version mixes in some pesto sauce right in with the ricotta cheese mixture.  Its an easy way to get that fresh herb taste – without having to buy fresh herbs!  I can’t just walk into my backyard and pick some fresh basil anymore – so this is perfect.   My grocery store has a great olive bar that also has fresh-made pesto – so I bought just the amount that I would need for this recipe. 

Enjoy!

Ingredients

• 1 pound ziti
• 2 Tbsp. olive oil
• 1 onion, chopped fine
• 2 cloves garlic, minced
• 1 (28 oz.) can crushed tomatoes in thick puree
• 1/4 tsp. salt
• 1 bay leaf
• 1/2 tsp. fresh-ground black pepper, divided
• 1 cup ricotta cheese
• 2 cups grated Mozzarella cheese, divided
• 1/3 cups Parmesan cheese, divided
• 1/4 cup store-bought or homemade pesto

Directions

1. Heat the oven to 350 degrees F.  Spray a 9 x 13 inch baking dish with cooking spray.

2. In a medium-sized saucepan, heat the oil over medium heat.  Add the onion and cook stirring occasionally, until translucent, about 5 minutes.  Add the garlic and cook, stirring, for 30 seconds.  Add the tomatoes, salt and bay leaf. 

3. Bring to a simmer over medium heat and cook until very thick, about 15-20 minutes.  Stir in 1/4 tsp. of the pepper.  Remove the bay leaf.

4. In a large pot of boiling salted water, cook the pasta for 7 minutes.  (It will be partially cooked). Drain.

5. In a medium bowl, combine the ricotta, 1 cup of the mozzarella, 3 Tbsp. of the Parmesan, the pesto and remaining 1/4 tsp. pepper.

6. Put half of the cooked pasta into the prepared baking dish and top with about a third of the tomato sauce.  Spread the ricotta mixture on the sauce in an even layer.  Cover with the remaining pasta and then the remaining sauce.  Top with the remaining 1 cup of mozzarella and the rest of the Parmesan. 

7. Bake, covered with foil about 30 minutes; then remove foil and bake for an additional 5-10 minutes, until top begins to brown.  Let rest 10 minutes before cutting.

Source: adapted from Bake-aholic

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Tomato Cucumber Salad

There is nothing better than ripe tomatoes off the vine.  As you can see – I managed to get plenty (from my sisters garden).  I really wish I could get free tomatoes all year long!   So along with BLTs and tomatoes in salads and on sandwiches – I decided we needed to be eating tomatoes with every meal.  It was my lucky day when I looked in the fridge and had a cucumber, left over feta cheese and green onions.  This salad was destined to be! 

You can definitely adjust the ingredients to suit your taste – but I loved this combination.  This would also be a super simple side dish to bring to a party – Enjoy!!

Ingredients

• 3 beefsteak tomatoes, sliced
• 1 small cucumber - peeled, quartered lengthwise, and chopped
• 3 green onions, chopped
• 3 Tbsp. olive oil
• 2 Tbsp. balsamic vinegar
• 1/4 cup crumbled feta cheese
• salt and freshly ground black pepper to taste

Directions

In a large bowl, toss together the tomatoes, cucumber, green onions, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Source: Allrecipes

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Grilled Caprese Skewers

Caprese salads are a summertime staple – so when I found this version – which is quickly grilled and uses sun-dried tomatoes.  I immediately knew it would be delicious.  I was a little concerned that I would put these on the grill and the cheese would just melt away between the grates – but that definitely did not happen. 

Ingredients

For 6-8 skewers (amounts are approximate based on the quantity you need – feel free to add more or less as needed)

• 1 pound mozzarella cheese, cut into sixteen 1-inch cubes, or sixteen 1 ounce fresh mozzarella balls
• Oil-packed sun-dried tomatoes (16 separate pieces)
• 16 fresh basil leaves
• balsamic vinegar (optional)

Directions

On each skewer, alternately thread the sun-dried tomatoes, mozzarella, and basil leaves.  Brush the cheese with some of the sundried tomato packing oil, then grill the skewers until the cheese just begins to melt, turning once. Serve immediately and drizzle with balsamic, if desired.

Source: Cook’s Illustrated

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Mexican Pizza

I’m actually not usually a fan of mexican taco pizza – I mean it is typically loaded up with greasy beef topped with loads of cheese and piled on top with shredded iceberg lettuce that wilts within minutes.  But this version of mexican pizza was the complete opposite of that one.   The ‘sauce’ is actually pureed black beans.  I topped this with a mixture of cheddar and monterey jack cheeses and packed it full of yummy toppings – tomatoes, olives, spinach, corn, onions, jalapenos and scallions.  Both my husband and I really enjoyed it – it was the perfect meal on a cool summer evening when I didn’t mind turning on the hot oven. Enjoy!

Ingredients

• 1 ball pizza dough (your favorite homemade or store-bought)
• 1 can black beans, rinsed and drained
• 1/2 tsp. cumin
• 1/4 tsp. paprika
• 1/4 tsp. cayenne pepper
• 1 tsp. chili powder
• 1/2 tsp. salt
• 3 Tbsp. chicken broth
• 3 oz. shredded cheddar cheese
• 3 oz. shredded monterey jack cheese
• 1 jalapeño, seeded and diced
• 1/4 cup red onion, finely chopped
• 1/3 cup tomato, seeded and diced
• 1/3 cup corn (fresh or frozen)
• 1/4 cup sliced black olives
• 1/3 cup chopped spinach (defrosted frozen spinach)

Directions

1. To make the pizza, preheat the oven and a pizza stone at 450˚ F for at least 15-30 minutes. 

2. Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.

3. Combine the black beans, cumin, paprika, cayenne, chili powder and salt in the bowl of a food processor.  Puree until ground into a paste.  Scrape down the sides of the bowl.  With the processor running, add the chicken broth through the feed tube until a smooth mixture is formed. 

4. Spread the bean puree onto the shaped pizza crust in an even layer (I did not use all of the puree).

5.  Layer evenly with the cheddar and monterey jack cheese.  Sprinkle the jalapeño, red onion, tomato, corn, olives and spinach over the cheese layer.

6. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Source: adapted from Annie’s Eats

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Vegetable Enchiladas

I make a conscious effort to have a variety in my menu plan each week – and includes making sure we have a few vegetarian meals each week.  I am well aware that Americans get plenty of meat in their diet already – and we are no exception to that fact.  It’s really no sacrifice to skip the meat – when you make a very flavorful vegetarian dish.  These enchiladas are the perfect example of that!  

I like a recipe that can be make completely from scratch – and this includes the enchilada sauce.  I recommend if you are going to go this route – make the sauce in advance.  I found that making the sauce, filling and then filling and baking these took me over an hour and half in the kitchen.  It also didn’t help that I also made mexican rice – which is also somewhat involved.   Enjoy! 

Ingredients

For the sauce:

• 1 tsp. canola oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. sugar
• 2 (8 oz.) cans tomato sauce
• 1/2 cup water
• Salt and pepper

For the filling:

• 1 (15 oz.) can black beans, rinsed and drained
• 1 Tbsp. canola oil
• 1 onion, chopped
• 1 red or yellow bell pepper, seeded and chopped
• 1 zucchini, halved lengthwise, seeded and chopped
• 3 cloves garlic, minced
• 2 1/2 cups enchilada sauce (above), divided
• 1 cup finely crumbled queso fresco or feta cheese
• 1/2 cup minced fresh cilantro
• 1/4 cup drained chopped canned green chiles
• Salt and pepper

For assembly:

• 12 (6-inch) corn tortillas
• vegetable oil spray
• 1 cup (4 oz.) shredded cheddar cheese
• Lime wedges, for serving

Directions

1. To make the enchilada sauce: Heat the oil in a saucepan over medium-high heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds.  Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste. 

2. To make the filling: Preheat the oven to 350 degrees F. 

3. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth.  Set aside. 

4. Add the oil to a large skillet and heat over medium-high heat until shimmering.  Add the onion and bell pepper and cook until softened and browned, 5-7 minutes.  Add the zucchini and cook just until tender, 3-5 minutes more.   Stir in the garlic and cook just until fragrant, about 30 seconds.  Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

5. Transfer the mixture to a large bowl and stir in 1/2 cup of the enchilada sauce, the queso fresco, cilantro and green chiles.  Season with salt and pepper to taste.

6. To assemble: Lightly coat both sides of the tortillas with vegetable oil spray.  Place 6 tortillas on a baking sheet and bake until the tortillas are soft and pliable – 2 to 4 minutes.  Working quickly place 1/3 cup of the filling mixture down the center of a tortilla.  Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down.  Repeat with the remaining filling and tortillas. 

7. Increase oven temperature to 450 degrees F.

8. Pour 1 cup of the sauce over the enchiladas, spreading it evenly.  Sprinkle the shredded cheddar over the top of the sauce. 

9. Cover with foil and bake until the enchiladas are heated through, about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired.  Serve warm with remaining sauce and lime wedges.

Source: America’s Test Kitchen Healthy Family Cookbook

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Classic (make-ahead) Macaroni and Cheese

Sometimes it’s fun to make a kicked up versions of mac and cheese, this this or this or this.   But sometimes simpler, classic versions are better for a reason.   They are comforting and satisfying – without being distracting. 

When deciding to make this recipe – I debated making only half – but ultimately decided to make the full batch and freeze half of it before baking.   This worked out perfectly – we didn’t end up with too many leftovers I our fridge and I have an easy meal in the freezer for a night when I don’t feel like cooking.   Although – I made the full recipe for the breadcrumbs and ended up putting all of them on the half that I made for dinner.  So I’ll have to whip up a new batch for when I cook the rest of this. 

I love how cheesy this recipe is – and its not at all grainy like some homemade macaroni and cheeses are.  It’s actually pretty perfect – Enjoy!

Ingredients

Toasted Bread Crumb Topping (double if making the full recipe)

• 4 slices white sandwich bread, quartered
• 2 Tbsp. unsalted butter, melted and cooled
• 2 Tbsp. minced fresh parsley
• salt and pepper

Macaroni and Cheese

• 1 pound pasta shapes (shells, elbows, etc.)
• 6 Tbsp. unsalted butter
• 2 medium garlic cloves, minced
• 1 tsp. dry mustard
• 1/4 tsp. cayenne pepper
• 6 Tbsp. all-purpose flour
• 2 1/4 cups low-sodium chicken or vegetable broth
• 3 1/2 cups milk 
• 1 pound (16-oz.) colby jack cheese, shredded (about 4 cups)
• 1/2 pound (8-oz.) extra-sharp cheddar, shredded (about 2 cups)
• ground black pepper
• salt

Directions

1. For the breadcrumb topping:  Preheat the oven to 300 degrees. 
Pulse the bread and butter in a food processor to coarse crumbs, about 6 pulses.  Spread the crumbs out over a rimmed baking sheet.  Bake, stirring occasionally, until golden and dry, 20-30 minutes.  Let the crumbs cool, then toss with parsley and season with salt and pepper to taste.

2. To make the macaroni and cheese: Preheat the oven to 400 degrees.

3. Bring water to a large post of water to a boil.  Add 1 tablespoon of salt and the pasta, and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes (do not cook all the way through!).  Drain the pasta and leave in the colander.

4. Wipe the pot dry, and add the butter, and set it over medium heat until melted.  Stir in the garlic, mustard, and cayenne, and cook until fragrant, about 30 seconds.  Add in the flour, and cook, stirring constantly, until golden, about 1 minute.  Slowly whisk in the chicken broth and milk, and bring to a simmer.  Whisking often, cook until large bubbles form on the surface and the sauce is slightly thickened, about 15 minutes. 

5. Remove pot from heat and stir in the cheeses until completely melted.  Season with salt and pepper to taste.

6. Stir the drained pasta into the cheese sauce, breaking up any clumps, until well combined.  Pour into a lightly greased 9x13 inch baking dish and sprinkle with crumb topping.

7. Bake uncovered, until the sauce is bubbling and the crumbs are crisp, 25-35 minutes.

To make-ahead:  Wrap the dish tightly with foil, and refrigerate for up to 2 days or place in freezer for up to 1 month.  To serve, bake in a 400 degree oven until the filling is hot throughout, about 40-45 minutes.  Remove the foil and continue to cook until the crumbs are crisp, 15-20 minutes.

Source: Cook's Illustrated's The Best Make-Ahead Recipes as seen on Pink Parsley Catering

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Pierogi

Pierogi are a traditional Polish dumpling – one that I grew up eating, whether store-bought or homemade.  The ones filled with sauerkraut have always been my favorite, and I felt like it was a special treat between my mother and I since we were the only ones that would eat the sauerkraut.   When I decided to tackle these – I wanted to keep them as simple as possible, I made some filled with sauerkraut, some with mashed potatoes and some with Farmer cheese.    I loved each of them – so its hard to pick a favorite – but I still think plain sauerkraut wins in my book (it’s the lonely one in the photo that was cooked without the onions).  

Although this recipe is not hard to make – it did create quite the mess in my tiny kitchen.  Somehow flour ended up everywhere – and I started running out of room to put the finished pierogi.  I really should have taken a photo of the disaster zone.   But when all was said and cleaned-up, these were worth the mess.   These are a perfect addition to your Easter menu – you can make them in advance and freeze them to serve later too.  Enjoy!

Ingredients

dough:

• 3 eggs
• 1 (8-ounce) container sour cream
• 3 cups all-purpose flour
• 1/4 tsp. salt
• 1 Tbsp. baking powder

fillings:

• sauerkraut
• mashed potatoes
• Farmer cheese or cottage cheese
• insert your desired filling here!

Directions

1. To make the dough: Beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.

2. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness.

3. Cut into 3 to 3.5 inch rounds using a biscuit cutter.

4. Place a tablespoonful of filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.

5. If freezing – place them on lightly floured parchment paper on a baking sheet and freeze for about 20 minutes or so. Then place them in a larger air-tight container or storage bags.

6. To cook pierogi (frozen or fresh): Bring a large pot of lightly salted water to a boil. Add perogi and cook for 2 minutes. Remove with a slotted spoon.

7. In a separate pan, melt together a tablespoon each of butter and canola oil.  [Sauté onions at this point, if using] Add boiled pierogi to pan and fry until golden brown on each side.

Source: Le Petit Pierogi

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Tortellini and Spinach Soup

I love a quick, easy, healthy meal.  Weeknights can really be rough – especially if I also workout. I’m usually starving and some nights I really do not feel like cooking.  So its great to have a really easy meal in your back pocket.  This soup uses the pre-packaged tortellini, canned diced tomatoes and fresh baby spinach.  It is soup-er simple to make and even simpler to eat!  Enjoy

Ingredients

• 1 Tbsp. olive oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp. dried oregano
• 1 (15 oz.) can diced tomatoes, with juices
• 4 cups low-sodium vegetable or chicken broth
• 9 oz. cheese tortellini
• 3 cups fresh baby spinach, loosely packed
• Salt and pepper
• grated Parmesan cheese, for serving

Directions

1. In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. 

2. Add the onions to the pan and cook until they soften, about 5 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil. 

3. Add the tortellini to the pot and cook according to the package directions. 

4. One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired.

Source: Annie’s Eats

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Farro Risotto

Farro is one of the oldest grains cultivated by humans and is increasingly becoming more popular with modern cooks.  I have been seeing it popping up on food blogs as a breakfast item (which I have yet to try – but will soon!).  But it is also great for side dishes or for soups and salads.  It is an excellent fiber source as well as protein and iron.  

I served this farro risotto with some panko-crusted salmon and roasted asparagus.  It was really easy to make (definitely easier than traditional rice risotto) and had a nice nutty taste and texture.  I definitely plan on making farro again soon in some other applications!  Yum!

Ingredients

• 1 onion, minced
• 1 carrot, peeled and chopped fine
• 1 Tbsp. olive oil
• salt and pepper
• 3 garlic cloves, minced
• 1 tsp. minced fresh thyme
• 1 1/2 cups farro
• 2 cups low-sodium chicken or vegetable broth
• 1 1/2 cups water
• 2 Tbsp. fresh parsley or 1 Tbsp. dried parsley
• 1 tsp. fresh lemon juice

Directions

1. Combine onion, carrot, oil and 1/4 tsp. salt in a large saucepan.  Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened – 8 to 10 minutes. 

2. Stir in the garlic and thyme and cook until fragrant – about 30 seconds.

3. Stir in the farro and cook until lightly toasted, about 2 minutes.

4. Stir in the broth and water and bring to a simmer.  Reduce heat to low and continue to simmer, stirring often, until the farro is tender about 20 to 25 minutes. 

5. Stir in the parsley and lemon juice.  Season with salt and pepper to taste. 

Source: America’s Test Kitchen Healthy Family Cookbook

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Deep dish Pizza

I’ve only been to Chicago once – last year for work (and I’m going again this summer – yeah!) – but while there my co-workers and I did manage to have Chicago style deep dish pizza twice.  I haven’t been able to stop thinking about it since.  (I also feel in love with that Garrett’s popcorn – O.M.G. – I died and went to heaven) 

I know I just raved about how much I like thin-crust pizza.  But deep dish is entirely a different experience – it’s not that one is better than the other – they are just different.  

And how does this one compare to the ones I had in Chicago – it was just as good as I remember.  The butter in the crust really makes this flaky and tender.  We kept this simple – with just sauce and cheese – but you can definitely add whatever toppings you desire.  Enjoy!

Ingredients (makes 2 pizzas)

Dough

• 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
• 1/2 cup (2 3/4 ounces) yellow cornmeal
• 1 1/2 tsp. table salt
• 2 tsp. sugar
• 2 1/4 tsp. instant yeast
• 1 1/4 cups water, room temperature
• 3 Tbsp. unsalted butter, melted, plus 4 tablespoons, softened
• 1 tsp. plus 4 Tbsp. olive oil

Sauce

• 2 Tbsp. unsalted butter
• 1/4 cup grated onion
• 1/4 teaspoon dried oregano
• table salt
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1/4 teaspoon sugar
• 2 Tbsp. coarsely chopped fresh basil leaves
• 1 Tbsp. extra-virgin olive oil
• ground black pepper

Toppings

• 1 pound mozzarella cheese , shredded (about 4 cups)
• 1/4 cup grated Parmesan cheese

Directions

1. For the Dough:  Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute.

2. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes.

3. Coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

4. For the Sauce: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.

5. To laminate the dough: Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rectangle.  Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

6. Adjust oven rack to lower position and heat oven to 425 degrees.  Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan and lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

7. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce.

8.  Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

Source: Cook’s Illustrated

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Baked Southwestern Egg Rolls

It’s been over a year since the last time I made something with egg roll wrappers.  I walk by them every single time I grocery shop – and always think to myself that I need to find something else to make with them (I think next I’m going to make pizza logs).

These southwestern egg rolls – are sort of a trick to the senses.  You are expecting to eat something Asian inspired since they are wrapped like an egg roll.  But one bite in and you know they are Mexican flavored.  I love that these are vegetarian and make for a great party appetizer or a light meal.  You definitely need a big bowl of salsa to dip these in.   Enjoy!

Ingredients

• 2 cups frozen corn, thawed
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded Mexican cheese blend
• 1 (4 oz.) can diced green chiles, drained
• 4 green onions, chopped
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1-2 packages egg roll wrappers (about 24 total)
• 1 egg white, lightly beaten with 1 tsp. water

Directions

1. In a large bowl, combine all the ingredients except the egg roll wrappers and egg white.  Mix well to blend. 

2. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free. 

3. Lightly brush beaten egg white on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

4. Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. 

5. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.  Serve warm with salsa.

Source: Annie’s Eats

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Vegetable fried rice

I made this as the side to go with the crispy baked teriyaki chicken – it was much simpler than I expected.  I was hesitant since I don’t like to make an involved side dish when I am making an involved main dish.  And with coating the chicken and making the teriyaki sauce – I wanted a side that was simple.  

So I planned ahead and made the rice in advance – which actually works out better for fried rice anyway.  Then the use of frozen veggies added to the mix – makes this even simpler.  It was a perfect simple side. 

Ingredients

• 1 Tbsp. vegetable or canola oil
• 1 egg, beaten
• 2 stalks green onions, minced
• 3 cups leftover cooked rice
• 3/4 cup frozen vegetable mix (peas, carrots, beans, etc.), defrosted
• 1 Tbsp. soy sauce
• Few drops sesame oil

Directions

1. Preheat a nonstick wok over medium heat.  Add the eggs to the pan and stir quickly, to break up and scramble the eggs.  When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan and set aside.

2. Turn the heat to medium-high and add the 1 tablespoon of oil, swirling to coat.  Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds.  Add the rice to the pan and mix well to combine with the green onions.  Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes.  Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

3. Drizzle the soy sauce all over the rice, and toss again.  Add the vegetables and eggs, and the sesame oil to the pan. 

4. Toss to combine all the ingredients well with the rice.  Let everything heat back up again until the rice grains are sizzling again.  Add additional soy sauce to taste, if needed.  Serve.

Source: adapted from Annie’s Eats

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Red Quinoa and Avocado Salad

One of the things I love most about food blogging is learning and finding out about new food items that I’ve never tried before.  And I’ve been seeing quinoa pop up in many different instances.  Without knowing how I was going to use it, I bought a box of red quinoa at Wegmans on one shopping trip.  Just a few days later I got their Menu magazine in the mail (which I think I get because I spend so much money there!) that is full of recipes.  And this red quinoa and avocado salad really stood out to me.  I served it with some chili-rubbed salmon for a really healthy, weeknight dinner.  I think it would also be great over the summer with fresh corn at a picnic (yes – I am definitely tired of winter already!)

Ingredients

• 3.5 oz Red Quinoa, cooked per package directions and cooled
• 1 cup fresh or frozen corn, (thawed if frozen)
• 1/2 cup finely chopped fresh cilantro
• 1/2 cup green onions, thinly sliced on the bias
• 1 plum tomato, 1/4-inch dice
• 1 avocados, peeled, pitted, cubed small
• 1/4 cup Lemon Vinaigrette (store bought or homemade)
• 1/4 tsp. salt
• 1/4 tsp. pepper

Directions

1. Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl.

2. Fold in avocados and vinaigrette, mix until well-combined. Season with salt and pepper and serve.

Source: Wegmans

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Black bean and salsa soup

Do you ever need a meal that takes very little time to prepare on a busy weeknight?  I know what you are thinking – of course I do – who doesn’t?!.   Well this soup is beyond simple to make.  You just puree a few ingredients in your food processor, heat up on the stove and then top with cheese and scallions.   And the real kicker – it is healthy!  Yeah – score with this soup!  Enjoy!

Ingredients

• 2 (15 oz.) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup salsa
• 1 tsp. cumin
• sour cream, green onion, shredded cheese, for garnishing

Directions

1. Combine beans, broth, salsa and cumin in a food processor. Blend until smooth.

2. Heat soup in a saucepan over medium heat until thoroughly heated.

3. Ladle soup in bowls and garnish as desired.

Source: Annie’s Eats

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Spicy Mac and Cheese

This was one of those meals that constantly got moved around my weekly menu – week to week it was on the list, but for one reason or another it never got made and then got bumped to the following week.  Well, finally I made it – and it was absolutely delicious.  I really wish I had made it sooner.  The jalapeno and pepperjack cheese make this dish just spicy enough– but not so much that your mouth is on fire.  Speaking of fire – I really need to be more careful when I am chopping and seeding jalapenos – I must of had some of the oil on my hand and touched my face.  I was totally on fire and even my finger hurt for a day or two before it finally went away.  I am going to wear disposal gloves next time – I’ve learned my lesson! 

Ingredients

• 4 cups dried pasta
• 1/3 cup onion, finely chopped
• 1 roasted red pepper, finely chopped
• 1 jalapeno pepper, seeded and finely minced
• 7 Tbsp. butter, divided
• 4 Tbsp. all-purpose flour
• 2 1/2 cups milk
• 1/4 tsp. cayenne pepper
• 1/4 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 8 oz. colby jack cheese, shredded
• 4 oz. pepper jack cheese, shredded
• 4 oz. sharp cheddar cheese, shredded
• 1 cup panko bread crumbs

Directions

1. Bring a large pot of water to boil.  When the water boils, cook the pasta according to the package directions, minus 1-2 minutes, strain, then set aside.

2. In the meantime, melt 1 tablespoon of butter in a medium saucepan medium-high heat.  Add the onion, red pepper and jalapeno to the skillet and cook, stirring occasionally until fragrant and tender, about 5-7 minutes.  Remove from heat and set aside in a separate bowl.

3. In the now empty saucepan, melt 4 tablespoons of butter over medium-high heat.  Once the butter is completely melted, whisk in the flour.  Cook the mixture, whisking constantly, until it turns a light golden brown color and begins to foam, about 2 minutes.

4. Whisk in the milk until well blended.  Cook the mixture, whisking or stirring frequently, until it begins to bubble and thicken, about 5 minutes.  Reduce the heat to medium-low.  Whisk in the spices.  Add the cheeses to the mixture and whisk until completely melted and well incorporated.  Remove from the heat.

5. Preheat the oven to 375° F.  Return the drained pasta to the large pot.  Add in the cooked vegetables and the cheese sauce, and mix until well blended.  Transfer the mixture to a 4-quart casserole dish.

6. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs.  Sprinkle the crumb mixture in an even layer on top of the pasta.  Bake for 25 minutes, or until the mixture is heated through and the topping is golden brown. 

Source: Annie’s Eats

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Spinach Manicotti

This has been my go-to manicotti recipe since I first saw it in Cook’s Illustrated.   I recently realized that I haven’t made it in forever – which immediately led to a ‘must-make-manicotti-now-craving’.  The great thing about this recipe is that it uses the no-boil lasagna sheets to roll up the manicotti – which makes it much simpler than trying to fill a slippery pasta tube.  You have to be careful not to break any of the sheets though – I softened a few extra sheets to have ready for when one of them rips beyond repair (which is bound to happen!).   I also like this version since it has spinach already in the filling – and they means I don’t have to make a separate vegetable to go along with this.  So enjoy a simple salad and some crusty Italian bread to serve along this meal.  Enjoy!  

Ingredients

Tomato Sauce

• 1 28-ounce can crushed tomatoes
• 2 Tbsp. extra-virgin olive oil
• 2 medium cloves garlic, minced
• 1/4 tsp. red pepper flakes
• Table salt
• 2 Tbsp. chopped fresh basil

Filling and Pasta

• 1 1/2 cups part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 large egg, lightly beaten
• 5 ounces frozen chopped spinach, thawed, squeezed dry, and chopped fine (1/2 of a frozen box of spinach)
• 1 Tbsp. chopped fresh basil
• pinch ground nutmeg
• 10 -12 no-boil lasagna noodles

Directions

1. To make the sauce: Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes.

2. Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes. Stir in basil; adjust seasoning with salt.

3. For the filling: Combine ricotta, 1/2 cup Parmesan, mozzarella, egg, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, basil, and nutmeg in medium bowl; set aside.

4. Preheat oven to 375 degrees F.

5. To assemble: Pour 1 inch boiling water into a broilersafe baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

6. Spread bottom of baking dish evenly with 3/4 cup sauce.

7. Spread generous 1/4 cup cheese-spinach mixture evenly onto bottom three-quarters of each noodle, which short side facing you. (this made 10 manicotti for me – 2 of the noodles were extra). 

8. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, ensuring that pasta is completely covered with sauce.

9. Cover manicotti with aluminum foil. Bake until bubbling, about 30-40 minutes, then remove foil.

10. Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element), and heat broiler on low. Sprinkle manicotti evenly with remaining 1/2 cup Parmesan. Broil until cheese is spotty brown, 4 to 6 minutes. Cool 15 minutes, then serve.

Source: Cook’s Illustrated

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Tortilla pie

Happy blog-o-versary to me!

I started this blog one year ago (here is my first post) – and here I am 242 posts later!  I started this blog as a way to organize my favorite recipes – and it has turned into so much more than that!  I feel that I have grown as a cook and baker – I have challenged myself to try new and complicated recipes.  I have also gotten way better as a photographer (although I still have lots to learn).  You may have noticed that I have moved on to a dSLR camera (I got a great deal on a used camera once owned by the best wedding photographers in Buffalo).  So hopefully my photos will continue to improve as I gain more practice with the camera.  I think it is very important to have appetizing food photos to accompany a recipe.  And most importantly – I have gained friendships with other food bloggers – and that has made this entire blog worth all of the work.  It’s so nice having others out there that enjoy cooking as much as I do – and understand this crazy food blogging hobby of mine.  And thank you for each and every comment – I love your kind words.  Here’s to year 2 – which should be even better than this one!  Thanks!

With all that said – I cannot believe I haven’t made this recipe in the last year.  It is one of my favorites and I have made it many times.  It’s a really fun meal and super easy to make.  Enjoy some tortilla pie!

Ingredients

• 4 (10-inch) flour tortillas
• 1 Tbsp. canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (ribs and seeds removed)
• 2 cloves garlic, minced
• 1/2 tsp. ground cumin
• Coarse salt and ground pepper
• 2 -(15 ounce) cans black beans, drained and rinsed
• 1 cup water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 2 cups (8 ounces) shredded cheddar or Monterey jack cheese

Directions

1. Preheat oven to 400 degrees F.

2. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

3. Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

4. Add beans and water to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes.

5. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

6. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese, layer another tortilla then repeat on each layer. 

7. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Source: Martha Stewart – Everyday Food, Great Food Fast

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Penne alla Vecchia Bettola

Well, not really penne – but I used orecchiette – but this recipe is not about the shape of the pasta – it is all about the sauce.   I’ve made vodka sauce before – but this one is better.  I used plum tomatoes that I canned this year and fresh oregano from my garden – this sauce is out of this world good.  It’s got a little kick from the red pepper flakes – and a smooth creamyness, from the cream.  Just make sure you actually have vodka in your liquor cabinet before you start this – so you don’t have to run out to the liquor store in the middle of this like I did.  I served it with a simple ceasar salad and some garlic knots – perfect Sunday dinner!  Enjoy!

Ingredients

• 1/4 cup olive oil
• 1 medium Spanish onion, chopped
• 3 cloves of garlic, minced
• 1/2 tsp. crushed red pepper flakes
• 1 1/2 tsp. dried oregano
• 1 cup vodka
• 2 - (28-ounce) cans peeled plum tomatoes
• Kosher salt
• Freshly ground black pepper
• 1 pound penne (or other shaped) pasta
• 2-4 Tbsp. fresh oregano
• 1/2 cup heavy cream
• Grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F.

2. Heat the olive oil in a large oven proof dutch oven over medium heat until shimmering.

3. Add the onions and garlic and cook for about 5 minutes until soft and translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

4. Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper.

5. Cover the pan with a tight fitting lid and place it in the oven for 1 hour. Remove the pan from the oven and let cool for 15 minutes.

6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente according to package directions. Drain and set aside.

7. Puree the tomato sauce mixture with a hand blender (or use a regular blended if you don’t have a hand-held one).

8. Warm the sauce over low, add 2 tablespoons fresh oregano and heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes.

9. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

Source: Barefoot Contessa on the Food Network

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